中文名称:乳果糖

中文别名:4-O-β-D-Galactopyranosyl-D-fructofuranose;异构化乳糖液;

英文名称:lactulose

英文别名:laevolac;Lactulose;Cholac;Enulose;Liforos;

CAS号:4618-18-2

分子式:C12H22O11

分子量:342.29600

理化性质

乳果糖化学名4-O-β-D-吡喃半乳糖基-D-果糖,分子量342,与乳糖是同分异构体。乳果糖成品为淡黄色澄明粘稠体,味甜,其结晶体为白色不规则的粉末,相对密度1.5,熔点169℃,易溶于水,溶解度为76.4±1.4%。其甜度相当于乳糖小于蔗糖,约为蔗糖48%~60%,带有清凉醇和的感觉,粘度低,热值低,安全性高,稳定性好,不发生美拉德反应。

异构化乳糖不被人体吸收,但能促进双歧杆菌的增殖,有利于身体健康。我国规定可用于乳粉,使用量为15g/kg;在饼干中使用量2.0g/kg;在饮料(液、固体)和鲜乳中使用量1.5g/kg(以上均以异构化乳糖干物质计)。用途有降低血氨及缓泻作用,主要用于氨性、高血氨症及习惯性等用途科研、Chemicalbook实验。工业上用作间接的营养增补剂。按我国GB2760-86规定,可添加于鲜乳、饮料中。该品是人体肠内益菌双歧杆菌的增繁殖因子,具有和吸收蛋白质、乳糖,产生B族维生素等作用。生产方法由乳糖在碱的作用下异构化而得。主要成分异构化乳糖含量50%以上,水分30%,其余为未反应的乳糖及其分解产物果糖、半乳糖和葡萄糖。

乳果糖化学名4-O-β-D-吡喃半乳糖基-D-果糖,分子量342,与乳糖是同分异构体。乳果糖成品为淡黄色澄明粘稠体,味甜,其结晶体为白色不规则的粉末,相对密度1.5,熔点169℃,易溶于水,溶解度为76.4±1.4%。其甜度相当于乳糖小于蔗糖,约为蔗糖48%~60%,带有清凉醇和的感觉,粘度低,热值低,安全性高,稳定性好,不发生美拉德反应。

乳果糖的应用,很大程度在于代替蔗糖方面。使用了这种甜味剂的产品可作为低热能、无糖。乳果糖可用于各种各样的糖果生产中,例如巧克力、硬糖果、焦糖、软糖和口香糖,以及冰淇淋和焙烤食品。所有这些产品都表明作为乳果糖一种大宗甜味剂的通用性。

在口香糖的生产中,乳果糖能取代山梨糖醇,以避免在生产和存放期间发生吸湿。这意味着可使用成本更低廉的包装材料,这对环境也具有积极的影响。在硬糖和软糖中,乳果糖和麦芽糖醇浆的混合物在加工过程和最终产品的质量上与传统糖果产品相似。

Chinese name: Lactulose
Chinese alias: 4-O - β - D-Galactopyranosyl-D-fructofuranose; Isomerized lactose solution;
English name: Lactulose
English alias: laevolac; Lactulose;Cholac;Enulose;Liforos;
CAS number: 4618-18-2
Molecular formula: C12H22O11
Molecular weight: 342.29600
Physical and chemical properties
Lactulose, also known as 4-O - β - D-galactopyranosyl-D-fructose, has a molecular weight of 342 and is an isomer of lactose. The finished product of lactulose is a light yellow transparent viscous substance with a sweet taste. Its crystal structure is a white irregular powder with a relative density of 1.5 and a melting point of 169 ℃. It is easily soluble in water with a solubility of 76.4 ± 1.4%. Its sweetness is equivalent to lactose being less than sucrose, about 48% to 60% of sucrose, with a cool and mellow feeling, low viscosity, low calorific value, high safety, good stability, and no Maillard reaction.
Isomerized lactose is not absorbed by the human body, but it can promote the proliferation of bifidobacteria, which is beneficial for overall health. China's regulations stipulate that it can be used for milk powder, with a usage amount of 15g/kg; Use 2.0g/kg in cookies; The dosage used in beverages (liquid, solid) and fresh milk is 1.5g/kg (all based on isomerized lactose dry matter). The purpose is to reduce blood ammonia and have a laxative effect, mainly used for research and chemical book experiments on ammonia, hyperammonemia, and habitual use. Used as an indirect nutritional supplement in industry. According to GB2760-86 regulations in China, it can be added to fresh milk and beverages. This product is a growth factor for the beneficial bacteria Bifidobacterium in the human intestine, which has the effects of absorbing protein, lactose, and producing B vitamins. The production method is obtained by isomerization of lactose under the action of alkali. The main components are isomerized lactose with a content of over 50%, water content of 30%, and the rest being unreacted lactose and its decomposition products fructose, galactose, and glucose.
Lactulose, also known as 4-O - β - D-galactopyranosyl-D-fructose, has a molecular weight of 342 and is an isomer of lactose. The finished product of lactulose is a light yellow transparent viscous substance with a sweet taste. Its crystal structure is a white irregular powder with a relative density of 1.5 and a melting point of 169 ℃. It is easily soluble in water with a solubility of 76.4 ± 1.4%. Its sweetness is equivalent to lactose being less than sucrose, about 48% to 60% of sucrose, with a cool and mellow feeling, low viscosity, low calorific value, high safety, good stability, and no Maillard reaction.
The application of lactulose largely relies on replacing sucrose. Products using this sweetener can be used as low calorie, sugar free products. Lactulose can be used in the production of various candies, such as chocolate, hard candies, caramel, gummies, and chewing gum, as well as ice cream and baked goods. All of these products demonstrate the versatility as a bulk sweetener for lactulose.
In the production of chewing gum, lactulose can replace sorbitol to avoid moisture absorption during production and storage. This means that the usable cost is higher